Almond Oatmeal Thumbprint Cookies

Yield: Makes about 36 cookies

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

Ingredients

Preparation

Preheat the oven to 350┬░F. Finely grind the almonds and oats in a food processor. Combine with flour, cinnamon and baking soda in a mixing bowl. Combine almond oil, maple syrup and milk in another bowl. Mix the wet ingredients thoroughly into the dry, then let the dough rest 10 to 15 minutes.

Measure 1 tablespoon of dough and, with your hands, roll to form a ball. Place on a baking sheet lined with parchment paper. With your thumb, press the center of each ball to make a well. Fill with 1/2 teaspoon of jam.

Bake 15 to 20 minutes until lightly browned. Transfer to a cooling rack.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: PCC Fresh e-newsletter December 2008

Learn more about our recipes. View guidelines »

More about: almonds, oatmeal, spelt, whole grains

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